September 22, 2006

I found a gluten-free pizza crust recipe at Epicurious.com. It had been published in the November 2005 edition of Gourmet magazine. I hadn't made a gluten free pizza in a while, so I decided to give this recipe a try.

I made a slight adjustment to the brown rice flour mix in the recipe and removed the potato flour, since my daughter has a slight reaction to nightshade plants, so I used millet flour instead. This is what I did:

I used my pizza stone as my pan and didn't preheat the stone. Preheat oven to 425 degrees.

Mix the dough together and allow to stand 40 minutes to rise. Then transfer the batter onto the pizza stone that has been covered in cornmeal. Press out the dough into a pizza shape sprinkling cornmeal as you need to keep the dough from sticking to your hands.

Then cover with your choice of pizza toppings and bake for 15 minutes or until nicely browned.

So what did it taste like? A bit like a whole wheat pizza. I had doubled the crust recipe and the crusts on my pizzas were thicker. The crust came out nice and crispy on the bottom so that the slice would hold up for you to eat with your hands.

My kids said the crust turned out too thick and that the crust tasted sort of okay. But they really didn't care for it too much. My husband really liked the taste of the crust, but wanted it to be thinner too. I thought the pizza needed to be thinner, but it did taste good. It was best warm right out of the oven, rather than cold.

We all liked the crispy crust on this pizza since I had cooked it on the stone rather than a pan. The stone worked very well even though it wasn't warmed in the oven.